Whipped Sweet Potatoes With Marshmallow Crust Recipe

Scrub sweet potatoes, pierce in several places with a sharp knife, and place in a shallow pan (9 by 13 in. or 10 by 15 in.).

Bake in a 400° oven until sweet potatoes give readily when gently squeezed, about 1 hour, depending on size. Let stand until cool enough to handle, about 10 minutes.

Cut sweet potatoes in half and scoop flesh into a large bowl; discard peels. With a potato masher or a mixer, mash or beat sweet potatoes with milk. Stir in ginger, lime juice, and 2 cups marshmallows. Spread evenly in a shallow 3-quart casserole.

Cover sweet potatoes evenly with remaining marshmallows.

Bake in a 400° oven until potatoes are hot in the center and marshmallow topping is richly browned, 15 to 20 minutes. Sprinkle with orange peel and serve, adding salt to taste.